Historic Role of Coffee in Costa Rica

By Cynthia Bryant and Ahmed Saleh

Coffee production in Costa Rica began in 1779 in the Meseta Central. The blend that was first introduced to Costa Rica was first cultivated in Saudi Arabia known as Arabica Coffee. In Costa Rica coffee soon began to be a way of life, it transformed their nation’s culture, economy and diet. Coffee became Costa Rica’s number one export in 1829 quickly surpassing, cacao, sugar, and tobacco. Exports to Panama began in the 1820s and around 1832 Chile became a major customer. Chile began to rebrand the coffee and exported to England under the name "Café Chileno de Valparaíso."

In 1843 William Le Lacheur Lyon, the captain of the Monarch sent a shipment of Costa Rican coffee directly to England. The British grew fond of coffee and developed an interest in the country. They invested heavily into the country and became the principal customer of coffee exports till World War II. Costa Rica was then known around the world for coffee. It started to become more modernized and Costa Rican children went to study abroad in Europe to get a good education. They would then return as entrepreneurs, doctors, and engineers, and would contribute to Costa Rica’s growth. In 1890, Costa Rica was the first country to build a railroad to the Atlantic Coast named "Ferrocarril al Atlántico." Also coffee farmers built the national theater in Costa Rica in 1897.

There are six types of coffee beans grown in Costa Rica. The first being Café La Carpintera is produced in Carpintera hill, resembling an island in the middle of the Central Valley. The characteristics there are unique for producing the best quality of coffee possible. Its soil is extremely fertile and a pleasant climate all year round. The harvest is from November through February and the type of coffee bean is strictly hard bean. The second type is Café Atarazu this bean comes from the volcanic mountains off the great mountain range named “Talamanca.” Its taste in the cup has a very good body, exquisite aroma and excellent acidity. This is also harvested November through February it is again strictly hard bean.

Café el Gran Vito the third kind of coffee grown in Costa Rica it was invented by Italian immigrants who inhabited the Far East land of the country. This is harvested October through December and is a medium hard bean. Café Zurqui is the next on the list it is cropped in the oldest plantation area. It’s located on the slopes of the Zurqui Hilla, close to the central volcano range. It is harvested November through February it is a strictly hard bean.

Café Ujarraci is a coffee bean grown in a valley on a lake near Cachi in the Reventation River Basin. The influence of the Atlantic Ocean and the characteristics of the valley make it very well liked by Europeans, Americans, and the Japanese. This is harvested between October and December and is a high grown Atlantic bean. The final bean grown in Costa Rica is the café Buena Vista. It is grown in San Isidro, a city developed by very humble and prideful people. Their coffee reflects the hard work they have put into it. It is harvested between October and December and it a medium hard bean.

Coffee in Costa Rica is not just a beverage but a way of life; it has defined its nation’s culture, diet, and economy. It has been the heart of Costa Rican exports for decades until 2006 where it dropped to being third. In spite of that, coffee is still a major part of the Costa Rican economy and will always be. The Costa Rican tax year is actual based on the coffee trade; it begins in October and ends in September.

The production of coffee relies on cheap, seasonal labor. The process begins when the berries are picked and sent to beneficios (processing plants). These plants wash the beans and remove the pulp. The beans are then laid out to dry and sorted by size and shape. Interestingly, the drying process is still very manual – only slowly being replaced with mechanical means. The dried beans are sealed with a touch of acidity.

One concern regarding coffee is its effects on the environment. The processing of the coffee bean produces waste that is considered toxic - 57% of the coffee bean consists of contaminants that destroy wildlife in the rivers and can harm humans. Other negative environmental effects are soil erosion and deforestation.

Coffee also generates income for the economy through its tourism attraction. A visit to a finca (farm) in Costa Rica makes for a very fun and interesting day trip. There are many coffee fincas that offer a variety of tours and educational presentations. (Café Britt, Museo de Café and Adventura Turisticas de Orosi, to name a few)

Coffee is embedded in the history of Costa Rica and will continue to influence the country’s future.

http://www.costaricamap.com/ing/aboutcafe.html